Lactose Free Herb-Baked Cod
Flaky, fragrant, and ready in under 20 minutes, this baked cod is the kind of weeknight dinner that feels far more impressive than the effort involved. Garlic-infused oil does the heavy lifting here, coating each fillet in rich, savory flavor without a drop of butter or cream in sight — making it a genuinely satisfying option for anyone avoiding dairy. Fresh parsley, thyme, and chives bring brightness and color, while a hit of lemon juice and zest keeps everything tasting clean and lively. A dusting of paprika adds just enough warmth to round out the herb crust before the oven does its work. The key is patting the fillets dry before spooning on that herb-oil mixture, which helps it cling to the surface and bake into something almost silky. Serve it straight from the dish with a squeeze of lemon and you've got a plate that looks like it came from a proper seafood restaurant.
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), skin removed
- 3 tbsp garlic-infused oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of the garlic-infused oil.
- 2
In a small bowl, whisk together the remaining garlic-infused oil, lemon juice, lemon zest, parsley, thyme, chives, paprika, salt, and black pepper until combined.
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